26 Slow Cooker Dinner Recipes for Busy Weeknights
A slow cooker earns its counter space in fall. You load it in the morning, and at six o’clock there is a hot dinner waiting that tastes like it took all afternoon, because it did.
These 26 slow cooker dinner recipes are every slow cooker meal on Sip Savor Mix, grouped by what is in the pot. Each entry lists the real total time from the recipe card, which includes the LOW setting cook time, and how many people it serves.
A few ground rules apply to every recipe here. Put raw meat in fully thawed, keep the lid on until the recipe says to check, and reheat any leftovers to 165°F. Beyond that, the slow cooker does the work.
Chicken thighs are the safest bet for long cooking because they stay juicy where breasts turn stringy. Most of these use thighs, and the ones that finish with a sauce or dumplings do that in the last hour.
1) Slow Cooker Chicken and Dumplings
1) Slow Cooker Chicken and Dumplings
A simple paste of softened butter and flour, mashed together with a fork, is what turns the thin broth into a thick, spoon coating gravy. Heavy cream and dried thyme make it rich and homey, much like a chicken pot pie filling. Juicy chicken thighs, sweet carrots and a last minute handful of peas give every bowl plenty of color and comfort.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 3 medium carrots, sliced 1/2 inch thick, and 3 celery stalks, sliced
- 2 tsp kosher salt, divided, 1/2 tsp black pepper and 1 tsp dried thyme
- 1 bay leaf and 4 cups low sodium chicken broth
- 7 tbsp unsalted butter, 3 tbsp softened and 4 tbsp cold and cubed
- 2 1/4 cups all purpose flour, divided
- 1/2 cup heavy cream
- 1 tbsp baking powder
- 3/4 cup plus 2 tbsp whole milk
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, plus 2 tbsp chives or parsley for the dough (optional)
Cooking Instructions
- Layer the vegetables in a 6 quart slow cooker. Top with the chicken, 1 tsp salt, pepper, thyme, bay leaf and broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours until the chicken reaches 165F.
- Shred the chicken, discard the bay leaf and set to HIGH. Whisk in the softened butter mashed with 1/4 cup flour.
- Stir in the cream and chicken. Rub the cold butter into 2 cups flour, baking powder and 1 tsp salt.
- Stir in the milk and herbs just until a shaggy dough forms. Drop heaping tablespoons onto the stew.
- Cover and cook on HIGH 1 to 1 1/2 hours until a toothpick comes out clean. Stir in peas and parsley.
Shredded chicken thighs and vegetables cook in a creamy thyme broth, then from scratch drop dumplings steam on top for the last hour or so on HIGH. The dumplings are just flour, baking powder, cold butter and milk, so there is no biscuit tube to buy. Leave the lid on while they steam or they will not puff.
Use a 6 quart oval cooker if you have one. The wider surface gives the dumplings more room and they cook more evenly than in a tall round pot.
2) Slow Cooker Chicken and Rice
2) Slow Cooker Chicken and Rice
Paprika and dried thyme rubbed over the chicken thighs season both the meat and the broth the rice will later absorb. Once the rice is tender, frozen peas, butter and Parmesan get stirred in for a creamy, cozy finish with pops of sweetness. A squeeze of lemon and fresh parsley over each serving lift the whole pot so it tastes bright, not heavy.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp each kosher salt, paprika and dried thyme, and 1/2 tsp black pepper
- 1 medium yellow onion, 2 medium carrots and 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 1/2 cups low sodium chicken broth, divided
- 1 1/2 cups long grain white rice, rinsed
- 1 cup frozen peas
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
Cooking Instructions
- Grease a 6 quart slow cooker. Pat the chicken dry and season with the salt, pepper, paprika and thyme.
- Scatter the vegetables and garlic in the cooker, lay the chicken on top and add 2 cups broth.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the chicken reaches 165F.
- Shred the chicken. Stir in the rice and remaining 1 1/2 cups broth, then set the chicken on top.
- Cook on HIGH 45 to 60 minutes until the rice is tender, adding 1/4 cup hot broth if needed.
- Stir in the peas, butter and Parmesan, cover 5 minutes, then serve with parsley and lemon.
Thighs cook with onion, carrot, celery and thyme until tender, then long grain rice goes in near the end so it turns fluffy instead of mushy. It is a true one pot dinner with the starch built in. Stir the rice once when you add it and then leave it alone.
For a creamier result, stir in 1/4 cup of heavy cream or a few ounces of cream cheese with the butter. For a lighter one, skip the cheese and add extra lemon and herbs.
3) Slow Cooker Chicken Cacciatore
3) Slow Cooker Chicken Cacciatore
Cooking the tomato paste until it darkens and then reducing the white wine in the same skillet gives the sauce a concentrated depth before anything goes into the slow cooker. Bone in, skin on thighs stay juicy through the long braise and pull easily from the bone when they are done. Kalamata olives and capers add a briny, salty edge that keeps the rich tomato sauce from tasting heavy.
Ingredients
- 3 lb bone in, skin on chicken thighs (6 to 8 thighs), trimmed
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 large yellow onion, thickly sliced, and 2 red or yellow bell peppers, cut into strips
- 5 cloves garlic, sliced, and 2 tbsp tomato paste
- 1/2 cup dry white wine
- 8 oz cremini mushrooms, halved
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano, 3 sprigs fresh thyme, 1 bay leaf and 1/4 tsp red pepper flakes (optional)
- 1/2 cup pitted Kalamata olives, halved, and 1 tbsp capers, drained
- 1/4 cup fresh basil leaves, torn
- Grated parmesan, plus polenta, pasta or crusty bread, for serving
Cooking Instructions
- Season the chicken and brown skin side down in a 12 inch skillet 5 to 6 minutes. Flip, cook 2 minutes more.
- Move the chicken to a 6 quart slow cooker. Cook the onion and peppers 4 minutes, then garlic and paste 1 minute.
- Add the wine and reduce by half. Spoon over the chicken with the mushrooms, tomatoes, herbs and pepper flakes.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Remove the bay leaf and thyme stems. Stir in the olives, capers and basil, taste for salt and serve over polenta or pasta with parmesan.
Bone in thighs braise with tomatoes, bell peppers, mushrooms, white wine and herbs, then olives and fresh basil go in right before serving. It tastes like a Sunday braise but takes five minutes of real work. Serve it over polenta, pasta or crusty bread.
Take the time to brown the chicken well. The color you build in the skillet becomes the deep flavor of the sauce.
4) Slow Cooker Chicken Curry
4) Slow Cooker Chicken Curry
Toasting the curry powder, cumin, garam masala and turmeric for under a minute wakes up their aroma before anything goes into the slow cooker. Yukon Gold potatoes turn creamy, and a few can be mashed against the pot to thicken the sauce if needed. A squeeze of lime and fresh cilantro at the end brighten the rich coconut base, and the cayenne is easy to adjust for heat.
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 large yellow onion, finely diced, plus 5 cloves garlic and a 2 inch piece ginger, grated
- 2 tbsp curry powder, 1 tsp each cumin and garam masala, 1/2 tsp turmeric and 1/4 tsp cayenne
- 2 tbsp tomato paste
- 2 lb boneless skinless chicken thighs, cut into 1 1/2 inch pieces
- 1 lb Yukon Gold potatoes, cut into 1 inch chunks
- 1 (14.5 oz) can diced tomatoes and 1 (13.5 oz) can full fat coconut milk
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 cup frozen peas
- Juice of 1 lime and 1/2 cup chopped fresh cilantro
- Cooked basmati rice or naan, for serving
- 1 tbsp cornstarch mixed with 2 tbsp cold water, optional
Cooking Instructions
- Cook the onion in the oil over medium heat 5 to 6 minutes. Add the garlic and ginger 1 minute.
- Stir in the spices for 45 to 60 seconds until fragrant, then the tomato paste for 30 seconds.
- Scrape into a 6 quart slow cooker with the chicken, potatoes, tomatoes, coconut milk, salt and pepper. Stir to coat.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Add the peas for 10 minutes. If thin, mash some potatoes or add the slurry and cook on HIGH 15 minutes.
- Stir in the lime juice and most of the cilantro, season and serve over rice or with naan.
A mild coconut chicken curry with potatoes and peas that simmers gently all afternoon. Coconut milk and tomatoes give it body without any cream. Rice and warm naan are all it needs alongside.
Cut the chicken into large pieces. Small cubes overcook and dry out even in thighs. Pieces around 1 1/2 inches stay juicy.
5) Slow Cooker Chicken Tacos
5) Slow Cooker Chicken Tacos
Mixing thighs with breasts gives you juicy, flavorful meat that still shreds into neat pieces. Letting the juices bubble with the lid off while you shred concentrates all that smoky spice, so the filling ends up saucy rather than watery. Lime juice goes in twice, once at the start and once at the end, for a fresh and bright finish.
Ingredients
- 2 tbsp chili powder and 1 1/2 tsp ground cumin
- 1 tsp each smoked paprika, garlic powder, onion powder and dried oregano
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 1/2 lb boneless skinless chicken thighs and 1 lb breasts, fully thawed
- 1/2 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 jar (16 oz) red salsa
- 1/2 cup low sodium chicken broth
- 2 limes, juiced, divided
- 16 small corn or flour tortillas, warmed
- Shredded lettuce or cabbage, shredded cheese, sour cream, diced avocado, pickled red onion, chopped cilantro and lime wedges
Cooking Instructions
- Mix the spices, salt and pepper in a small bowl. Pat the chicken dry, rub with the seasoning and place in a 6 quart slow cooker.
- Top with the onion, garlic, salsa, broth and juice of 1 lime. Stir to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until the chicken reaches 165F and shreds easily.
- Shred the chicken with two forks. Meanwhile reduce the juices uncovered on HIGH for 10 to 15 minutes.
- Stir in the chicken and remaining lime juice and add salt if needed.
- Warm the tortillas in a dry skillet about 30 seconds per side. Fill with chicken and toppings and serve with lime wedges.
Chicken cooks in salsa, lime and homemade taco seasoning until it shreds with two forks. The meat goes right into warm tortillas with whatever toppings you have. Leftovers work for bowls, quesadillas and nachos the next day.
For crispy edges, spread the shredded chicken on a baking sheet and broil for 3 to 4 minutes before serving.
6) Slow Cooker Creamy Tuscan Chicken
6) Slow Cooker Creamy Tuscan Chicken
Rubbing the chicken with olive oil, Italian seasoning and smoked paprika before it goes in seasons the meat itself, not just the sauce. Whisking the cream cheese into the hot cooking liquid first, then adding the cream and Parmesan, keeps the sauce smooth and free of lumps. Oil packed sun dried tomatoes and red pepper flakes add sweet, tangy bursts and a mild kick against all that richness.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs, fully thawed
- 1 tbsp olive oil
- 1 tsp Italian seasoning and 1/2 tsp smoked paprika
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1/2 cup oil packed sun dried tomatoes, drained and chopped
- 1/2 tsp red pepper flakes
- 1/2 cup low sodium chicken broth
- 4 oz cream cheese, softened and cubed, and 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- Fresh basil and extra Parmesan, for serving
Cooking Instructions
- Pat the chicken dry and rub with the oil, Italian seasoning, paprika, salt and pepper.
- Lay it in a 5 to 6 quart slow cooker. Top with garlic, sun dried tomatoes and pepper flakes, then add broth.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the chicken reaches 165F in the thickest part.
- Remove the chicken and skim any fat. Whisk the cream cheese into the liquid until smooth, then stir in cream, Parmesan and spinach until wilted.
- Return the chicken and cook on HIGH 15 to 20 minutes. Serve over pasta or rice with basil and Parmesan.
Chicken thighs in a Parmesan cream sauce with sun dried tomatoes, garlic and a big handful of spinach stirred in at the end. The sauce is rich enough to coat pasta or mashed potatoes. It is one of the most requested dinners on the site for a reason.
If you want more sauce for pasta, add an extra 1/4 cup broth at the start and an extra 1/4 cup cream at the end. The recipe as written is generous for chicken alone but can feel scant when tossed with a full pound of pasta.
7) Slow Cooker Honey Garlic Chicken
7) Slow Cooker Honey Garlic Chicken
Ketchup and fresh ginger are the quiet extras in this sauce, adding tang and a little warmth so the honey never tastes flat. Arranging the thighs in a single layer helps them cook evenly, and keeping the lid closed the whole time keeps the timing on track. Sliced green onions and toasted sesame seeds on top add freshness and a nutty crunch.
Ingredients
- 2 lb boneless skinless chicken thighs, trimmed and fully thawed
- 1/2 tsp kosher salt
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, finely minced
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes, optional
- 1/4 tsp black pepper
- 1 1/2 tbsp cornstarch mixed with 2 tbsp cold water
- 2 green onions, thinly sliced, and 1 tbsp toasted sesame seeds
- Cooked rice, for serving
Cooking Instructions
- Pat the chicken dry, season both sides with salt and arrange in a single layer in a 5 to 6 quart slow cooker.
- Whisk the honey, soy sauce, ketchup, garlic, vinegar, ginger, pepper flakes and black pepper until the honey dissolves. Pour over the chicken.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the chicken reaches 165F.
- Transfer the chicken to a plate and tent with foil. Skim the fat. Whisk in the slurry and cook on HIGH 10 to 15 minutes until thick enough to coat a spoon.
- Return the chicken to the sauce. Serve over rice topped with green onions and sesame seeds.
Thighs cook in a honey, soy and garlic sauce that thickens into a glossy glaze with a quick cornstarch slurry at the end. Sweet, salty and kid friendly. Spoon it over rice with steamed broccoli on the side.
One more thing worth knowing: the sauce thickens further as it cools. If you are holding the chicken on warm, keep it slightly looser than you want and it will land in the right place at the table.
Tough, well marbled cuts like chuck roast and pork shoulder are built for this. Eight to ten hours on LOW breaks down the connective tissue into rich, spoonable meat. Sear when the recipe calls for it. That browned crust is flavor the slow cooker cannot make on its own.
8) Slow Cooker Pot Roast with Root Vegetables
8) Slow Cooker Pot Roast with Root Vegetables
Parsnips join the carrots and baby potatoes here, adding a gentle, earthy sweetness to the classic mix. Searing the chuck roast and deglazing the skillet with tomato paste, red wine and Worcestershire layers on deep, savory flavor before the slow cooker even starts. Fresh thyme, rosemary and bay leaves tucked around the roast perfume the meat and vegetables as it cooks low and slow.
Ingredients
- 1 lb carrots and 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Cooking Instructions
- Layer the vegetables in a 6 quart slow cooker. Sear the seasoned roast 4 minutes per side in oil and add.
- Cook the tomato paste 1 minute, then simmer the wine 1 minute, scraping. Add broth and Worcestershire and pour over the roast.
- Tuck in the herbs. Cover and cook on low 8 to 9 hours or high 5 to 6 hours, until the meat is fork tender and pulls apart easily.
- Move the roast and vegetables to a platter and tent with foil. Discard the herb stems and bay leaves.
- Strain and skim the liquid into a saucepan. Simmer it with the slurry 1 to 2 minutes, whisking, until thick, then season and serve.
A seared chuck roast cooks with carrots, potatoes and parsnips until fork tender, and the cooking liquid becomes an easy gravy at the end. This is the classic Sunday roast on a weekday schedule. The vegetables go in whole or in large chunks so they hold their shape over the long cook.
One thing to watch: mushy vegetables. They were cut small, or the cooker ran on high. The fix is simple: keep the pieces at 2 inches, use the low setting, and put the potatoes on the bottom under the carrots where they are protected by the meat above.
9) Mississippi Pot Roast
9) Mississippi Pot Roast
Ranch seasoning and au jus mix give this roast a savory, peppery coating as it cooks in nothing but butter and its own juices. The pepperoncini soften over the long cook and add a gentle heat that most kids will not even notice. A quick cornstarch slurry turns the drippings into a silky gravy for mashed potatoes or egg noodles.
Ingredients
- 3 to 4 lb boneless chuck roast, fully thawed
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 whole pepperoncini peppers
- 2 to 3 tbsp pepperoncini brine from the jar
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch, optional, for gravy
- 2 tbsp cold water, optional, for gravy
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim the fat cap to about 1/4 inch and place in a 6 quart slow cooker.
- Sprinkle with the ranch mix, au jus mix and pepper. Top with butter, pepperoncini and brine, adding no other liquid.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours until it pulls apart easily. Do not lift the lid.
- Shred the beef with two forks, discarding large pieces of fat, and return it to the juices.
- For gravy, mix the cornstarch with the cold water and simmer with 1 cup of juices for 2 minutes until thickened, then stir it back in. Serve over mashed potatoes, rice or noodles.
Chuck roast, a packet of ranch seasoning, a packet of au jus mix, a stick of butter and a handful of pepperoncini. That is the whole ingredient list, and it comes out rich, tangy and shreddable. Serve it over mashed potatoes or pile it onto rolls.
Do not skip the pepperoncini brine. The acid is what keeps the buttery beef from tasting one dimensional.
10) Slow Cooker Beef Bourguignon
10) Slow Cooker Beef Bourguignon
Searing the chuck in the bacon drippings and simmering it in two cups of dry red wine gives this stew its deep, glossy, wine dark sauce. Tomato paste, thyme and a bay leaf add savory backbone, while pearl onions and buttery browned mushrooms go in near the end so they keep their shape. It is a weekend project made easier, perfect over mashed potatoes or buttered noodles.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, trimmed and cut into 2 inch cubes
- 1 1/2 tsp kosher salt, plus more to taste, and 1 tsp black pepper
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 medium carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved or quartered
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Crisp the bacon in a large skillet 6 to 8 minutes and move it to a 6 quart slow cooker.
- Season the dry beef and brown it in three batches in the fat, about 3 minutes per side. Add to the cooker.
- Cook the onion and carrots 5 minutes. Stir in garlic and tomato paste 1 minute, then flour 1 minute.
- Boil the wine 3 to 4 minutes, add broth, thyme and bay leaf, and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding pearl onions for the last hour.
- Brown the mushrooms in butter about 8 minutes, stir them in and discard the herbs. Serve with parsley.
Bacon, mushrooms, pearl onions and red wine turn beef chuck into the French stew everyone knows, and the slow cooker handles the long braise. You brown the beef and bacon on the stove first, then walk away. It tastes even better on day two.
One thing to watch: the stew is greasy. The chuck had large fat pockets that melted. Skim the surface with a wide spoon, or chill the stew and lift off the solid fat before reheating.
11) Slow Cooker Beef and Broccoli
11) Slow Cooker Beef and Broccoli
Slicing the chuck roast against the grain into thin strips is what makes each bite tender once it has soaked in the soy, brown sugar and ginger sauce. Red pepper flakes are optional, so you can keep it mild for kids or add a gentle kick for yourself. Toasted sesame oil, sesame seeds and green onions give it a nutty, takeout style finish.
Ingredients
- 2 lb boneless beef chuck roast, fully thawed, sliced against the grain into 1/4 inch strips
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce
- 3 tbsp packed brown sugar
- 4 garlic cloves, minced, and 1 tbsp grated fresh ginger
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes, optional
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 5 cups broccoli florets, cut into 1 1/2 inch pieces
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds and 2 green onions, sliced
- Steamed rice, for serving
Cooking Instructions
- Put the beef in a 6 quart slow cooker. Whisk the broth, soy sauce, sugar, garlic, ginger, vinegar and pepper flakes.
- Pour over the beef and stir to coat. Cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until fork tender.
- Stir in the cornstarch slurry. Cover and cook on HIGH 15 minutes until glossy and thickened.
- Add the broccoli and cook on HIGH 15 to 20 minutes more until bright green and tender with a little snap.
- Stir in the sesame oil and add a splash more soy sauce if needed. Serve over rice topped with sesame seeds and green onions.
Strips of chuck roast simmer in a garlic ginger soy sauce until tender, then the sauce is thickened and crisp broccoli goes in for the last few minutes. It beats takeout on price and the broccoli stays bright green. Serve over white rice.
Do not skip the rice vinegar. A small splash of acid keeps the sweet and salty sauce from tasting heavy.
12) Slow Cooker French Dip Sandwiches
12) Slow Cooker French Dip Sandwiches
Worcestershire and soy sauce season the beef broth so the jus tastes rich and beefy even though it starts from a carton. Searing the chuck roast first and resting it on a bed of sliced onions gives both the meat and the cooking liquid a deeper, sweeter flavor. Skimming the strained jus keeps each dip clean and savory, and horseradish sauce adds an optional sharp kick.
Ingredients
- 3 to 4 lb boneless beef chuck roast, fully thawed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 2 large yellow onions, sliced
- 4 cloves garlic, smashed
- 4 cups low sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 bay leaf and 1 tsp dried thyme
- 6 sturdy hoagie or sub rolls, about 6 inches each
- 3 tbsp unsalted butter, softened
- 12 slices provolone cheese
- Horseradish sauce, optional
Cooking Instructions
- Pat the roast dry, season it and sear in oil over medium high heat, 3 to 4 minutes per side, until deeply browned.
- Set it on the onions and garlic in a 6 quart slow cooker. Add the broth, Worcestershire, soy, bay leaf and thyme.
- Cover and cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, until it shreds easily with a fork.
- Rest 5 minutes, shred and return to the jus. Strain 2 cups of liquid into a saucepan, skim and keep warm.
- Broil the buttered rolls 1 to 2 minutes. Add beef and provolone, broil until melted and serve with jus and horseradish.
Chuck roast cooks in a savory broth until it shreds, then gets piled onto toasted rolls with melted provolone. The cooking liquid is the au jus, strained and served for dipping. Great for feeding a crowd on game day.
One thing to watch: the rolls fall apart. They were too soft or were not toasted. Buy crusty rolls and toast them with butter before assembling.
13) Slow Cooker Meatballs in Marinara
13) Slow Cooker Meatballs in Marinara
Soaking the panko in milk before mixing creates a tender panade that keeps these meatballs soft and juicy through the long simmer. Ground pork alongside the beef adds richness, while Parmesan and fresh parsley season them from the inside. A two tablespoon scoop keeps all 24 the same size, so they cook evenly.
Ingredients
- 1/2 cup panko breadcrumbs and 1/4 cup whole milk
- 1 lb 85 percent lean ground beef and 1/2 lb ground pork
- 1 large egg and 1/3 cup freshly grated Parmesan cheese
- 5 cloves garlic, minced, divided
- 2 tbsp finely chopped fresh parsley
- 1 1/2 tsp dried oregano, divided, and 1 tsp dried basil
- 1 3/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 cans (28 oz each) crushed tomatoes
- 2 tbsp olive oil and 1 tsp sugar
- 1 small yellow onion, finely diced
- Fresh basil and grated Parmesan, for serving
Cooking Instructions
- Heat the oven to 425F and line a sheet pan with foil. Soak the panko in the milk for 5 minutes.
- Gently mix in the beef, pork, egg, Parmesan, 2 garlic cloves, parsley, 1/2 tsp oregano, 1 tsp salt and pepper.
- Shape 24 meatballs with a 2 tbsp scoop and bake 12 minutes until lightly browned.
- In a 6 quart slow cooker, stir the tomatoes, oil, onion, remaining garlic, basil, oregano, sugar and 3/4 tsp salt.
- Nestle in the meatballs. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours until 160F inside.
- Skim any fat, season the sauce and serve over pasta or in rolls with basil and Parmesan.
Homemade beef and pork meatballs are browned in the oven, then simmered in a simple garlic marinara until tender. Browning first keeps them from falling apart in the sauce. Serve over spaghetti or in sub rolls with mozzarella.
If you like a slightly thicker sauce for sandwiches, stir 2 tablespoons of tomato paste into the sauce before the meatballs go in. For pasta, the sauce as written is the right consistency.
14) Slow Cooker Pulled Pork
14) Slow Cooker Pulled Pork
A sweet and smoky rub of brown sugar, smoked paprika and chili powder seasons the pork shoulder, and letting it sit overnight helps the flavor reach deeper. The strained cooking liquid becomes the base for a tangy homemade barbecue sauce with ketchup, vinegar and yellow mustard, so nothing goes to waste. It is a long cook, but most of that time is completely hands off.
Ingredients
- 4 to 5 lb bone in pork shoulder (pork butt), fully thawed
- 1/4 cup plus 3 tbsp packed brown sugar, divided
- 2 tbsp plus 1/2 tsp smoked paprika, divided
- 1 tbsp each chili powder, garlic powder and onion powder, and 1 tsp ground cumin
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 1 large yellow onion, sliced, and 4 garlic cloves, smashed
- 1/2 cup apple cider vinegar, divided
- 2 tbsp Worcestershire sauce, divided
- 1/2 cup water
- 1 cup ketchup and 1 tbsp yellow mustard
Cooking Instructions
- Mix 1/4 cup brown sugar, 2 tbsp paprika, the other spices, salt and pepper. Rub over the pork and chill overnight.
- Set the pork on the onion and garlic in a 6 quart slow cooker. Add 1/4 cup vinegar, 1 tbsp Worcestershire, water.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until the bone slides out.
- Shred the pork. Simmer the strained liquid with the ketchup, mustard and remaining sugar, paprika, vinegar and Worcestershire 10 to 15 minutes.
- Toss the pork with half the sauce, spread on a baking sheet and broil 3 to 5 minutes until crisp.
A spice rubbed pork shoulder cooks low and slow until it shreds, then gets tossed with a quick homemade barbecue sauce and broiled for crispy edges. That broil step is what separates good pulled pork from soggy pulled pork. It feeds ten and freezes well.
Save the extra cooking juices in a jar. Pour a little over leftovers when you reheat them and the pork tastes freshly made.
“The slow cooker is the only appliance that cooks dinner while you are busy living the rest of your day.”
15) Slow Cooker Pork Carnitas
15) Slow Cooker Pork Carnitas
Tossing the squeezed orange halves into the pot along with the juice adds a subtle citrus note that brightens the rich pork. Boiling the strained cooking liquid until it reduces by about half turns it into a concentrated sauce to spoon over the meat before broiling. Cooking the shoulder until it reaches at least 195F is what lets it fall apart easily, so give it the full time.
Ingredients
- 4 lb boneless pork shoulder (Boston butt), fully thawed, cut into 3 inch chunks
- 2 tsp kosher salt and 1 tsp black pepper
- 1 tbsp ground cumin, 2 tsp dried oregano and 1 tsp chili powder
- 1 large yellow onion, quartered, and 4 cloves garlic, smashed
- 2 bay leaves
- 1 jalapeño, halved and seeded, optional
- 1 large orange, juiced, halves reserved
- 2 limes, juiced
- 1/2 cup low sodium chicken broth
- Warm corn tortillas, diced white onion, chopped cilantro and lime wedges, for serving
Cooking Instructions
- Rub the pork with the seasonings. Place in a 6 quart slow cooker with the onion, garlic, bay leaves and jalapeño.
- Add the citrus juices, broth and orange halves. Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours.
- Cook until the pork reaches at least 195F. Shred on a sheet pan, discarding fat, orange halves and bay leaves.
- Strain and skim the cooking liquid, then boil 8 to 10 minutes until reduced by about half.
- Heat the broiler to high. Spoon 1/2 cup liquid over the pork and broil 5 to 8 minutes until browned and crisp. Season with lime and serve in tortillas with toppings.
Pork shoulder braises with citrus, cumin and garlic, then the shredded meat is broiled until the edges crisp. The contrast of juicy and crunchy is the whole point. Serve in tortillas with onion, cilantro and lime.
If you like extra crispy carnitas, broil once, toss the pork, add a little more liquid and broil a second time. The double broil gets you deeply browned edges without drying out the interior.
16) Slow Cooker Sausage and Peppers
16) Slow Cooker Sausage and Peppers
Pouring half the sauce over the peppers and onions and the rest over the sausages lets everything simmer in tomato from top to bottom. Optional fennel seed echoes the classic flavor of Italian sausage and deepens the whole pot. Torn fresh basil stirred in at the very end brings a pop of freshness to the rich, garlicky sauce.
Ingredients
- 1 tbsp olive oil
- 2 lb raw Italian sausage links, sweet or hot, fully thawed
- 1 large yellow onion, cut into 1/2 inch wedges
- 3 bell peppers (red, yellow and green), cut into 1/2 inch strips
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes and 2 tbsp tomato paste
- 1 tsp each Italian seasoning and dried oregano
- 1/2 tsp fennel seed (optional) and 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 1/4 cup torn fresh basil
- Hoagie rolls and sliced provolone, for serving
Cooking Instructions
- Brown the sausages in the oil over medium high heat, 2 to 3 minutes per side, until the casings are golden.
- Spread the onion and peppers in the bottom of a 6 quart slow cooker and scatter the garlic over them.
- Stir together the tomatoes, paste, seasonings, salt and pepper. Pour half over the vegetables, add the sausages, then the rest.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 hours without lifting the lid, until the sausages reach 160F and the peppers are tender.
- Skim the fat, stir in the basil and taste for salt. Serve on toasted rolls with provolone, or sliced over pasta or polenta.
Italian sausage links cook with bell peppers, onions and a garlicky tomato sauce. Brown the sausages first so the casings hold and the sauce picks up their flavor. Serve on rolls or over polenta.
A quick run under the broiler after assembling melts the cheese and crisps the edges of the roll. Two minutes is plenty, so watch it closely.
17) Slow Cooker Ravioli Lasagna
17) Slow Cooker Ravioli Lasagna
Browning the Italian sausage with onion and garlic gives the jarred marinara a hearty, meaty depth, and choosing sweet or hot sausage lets you set the spice level. Ricotta whisked with an egg and Parmesan spreads into creamy layers between the cheese ravioli. Making sure every piece of pasta is covered with sauce is the key step, since any exposed ravioli can stay firm while the rest turn tender.
Ingredients
- 1 lb sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced, and 3 cloves garlic, minced
- 2 jars (24 oz each) marinara sauce
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 tsp Italian seasoning
- 15 oz whole milk ricotta
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 tsp kosher salt and a few grinds of black pepper
- 2 bags (25 oz each) frozen cheese ravioli, not thawed
- 3 cups shredded low moisture mozzarella
- Fresh basil, torn, for serving
Cooking Instructions
- Brown the sausage and onion over medium high heat until 160F, about 8 minutes, adding garlic for the last minute. Drain.
- Stir in the marinara, tomatoes and Italian seasoning. In a bowl, mix the ricotta, egg, Parmesan, salt and pepper.
- Grease a 6 quart cooker. Layer 1 1/2 cups sauce, a third of the ravioli, half the ricotta and 1 cup mozzarella.
- Repeat once, then top with the remaining ravioli and all the sauce, covering every piece.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours until tender and bubbling.
- Add the last 1 cup mozzarella for 10 minutes, then rest uncovered 15 minutes. Top with basil.
Frozen cheese ravioli stands in for noodles and ricotta filling, layered with a quick sausage marinara and mozzarella. It cooks in about four hours on LOW, so it works for a late afternoon start. Let it rest 15 minutes before cutting so the layers set.
If you want a browned, bubbly top like an oven lasagna, transfer the insert to the oven only if the manufacturer says it is oven safe. Otherwise, scoop portions into an ovenproof dish, top with cheese and broil for 2 to 3 minutes.
Soups and chilis are where the slow cooker is hardest to beat. Long, gentle heat pulls flavor out of bones, beans and dried peas without any watching. Most of these make eight servings, so plan on freezing half.
18) Slow Cooker Beef Chili
18) Slow Cooker Beef Chili
Browning the ground beef deeply and toasting the spices in the skillet gives this chili a richness that a dump and go version cannot match. Masa harina stirred in at the end thickens the pot and adds a subtle corn flavor. Set out cheddar, sour cream, sliced jalapeños and chips so everyone can build their own bowl.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large yellow onion, diced, 1 jalapeño, seeded and minced, and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/4 tsp cayenne
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney beans and pinto beans, drained and rinsed
- 1 cup low sodium beef broth and 1/2 cup brewed coffee
- 1 tbsp each Worcestershire sauce and brown sugar
- 1 1/2 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp masa harina
- Shredded cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in two batches in a large skillet over medium high heat. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in tomato paste, spices and cocoa for 1 to 2 minutes.
- Transfer to a 6 quart slow cooker with the tomatoes, beans, broth, coffee, Worcestershire, sugar, salt, pepper and bay leaf.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid.
- Discard the bay leaf, stir in the masa harina and cook on HIGH 15 to 20 minutes until thick.
- Adjust the seasoning, rest 10 minutes and serve with the toppings.
A thick beef chili with two kinds of beans, toasted spices, a spoonful of cocoa and a splash of coffee. The cocoa and coffee add depth, not sweetness. Brown the beef and bloom the spices before they go in the pot.
Do not skip the acid at the end. A splash of red wine vinegar or lime juice makes the whole pot taste brighter.
19) Slow Cooker Turkey Chili
19) Slow Cooker Turkey Chili
Lean ground turkey soaks up a bold blend of chili powder, cumin, smoked paprika, oregano and a pinch of cayenne. A spoonful of brown sugar and some Worcestershire balance the smoky fire roasted tomatoes with a gentle sweetness and depth. Kidney and black beans make it hearty, and the toppings bar lets everyone finish their bowl the way they like.
Ingredients
- 1 tbsp olive oil
- 2 lb 93 percent lean ground turkey, fully thawed
- 1 large yellow onion, 1 red bell pepper and 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika and 1 tsp dried oregano
- 1/4 tsp cayenne pepper, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) fire roasted diced tomatoes, with juice, and 1 can (15 oz) tomato sauce
- 1 can (15 oz) each kidney beans and black beans, drained and rinsed
- 1 cup low sodium chicken broth
- 1 tbsp each Worcestershire sauce and brown sugar, plus 1 bay leaf
- Shredded cheddar, sour cream, green onions, cilantro and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large skillet over medium high. Brown the turkey 6 to 8 minutes until browned and no pink remains.
- Add the onion, pepper and garlic and cook 4 to 5 minutes. Stir in the tomato paste and spices for 1 minute.
- Transfer to a 6 quart slow cooker with the tomatoes, sauce, beans, broth, Worcestershire, brown sugar and bay leaf. Stir well.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid. Remove the bay leaf and season.
- To thicken, cook uncovered on HIGH 20 to 30 minutes. Top with cheddar, sour cream, green onions, cilantro and lime.
Ground turkey, two kinds of beans, fire roasted tomatoes and a homemade spice blend simmer all day into a chili that is lighter than beef but just as thick. Fire roasted tomatoes do a lot of the flavor work. Top with cheddar and sour cream.
Let it rest. Chili is better after 10 minutes off the heat, and better still the next day.
20) Slow Cooker White Chicken Chili
20) Slow Cooker White Chicken Chili
Cumin, oregano, coriander and a mild chili powder dissolve right into the broth, giving the chili a warm, earthy flavor without much heat. Mashing a cup of the beans and stirring them back in thickens the pot naturally so it feels hearty and spoonable. Mild green chiles add gentle tang, and salting a little at a time at the end lets the flavor really pop.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more salt to taste
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 3 (15 oz) cans Great Northern beans, drained and rinsed
- 2 (4 oz) cans diced mild green chiles
- 4 cups low sodium chicken broth
- 2 tsp ground cumin and 1 tsp each dried oregano and ground coriander
- 1/2 tsp mild chili powder and 1/4 tsp cayenne pepper, optional
- 8 oz block cream cheese, cubed and softened, and 1/2 cup half and half
- 2 tbsp fresh lime juice, about 1 lime
- 1/3 cup chopped fresh cilantro
- Shredded Monterey Jack, sliced jalapeño, diced avocado, tortilla chips and sour cream, for topping
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices in a 6 quart slow cooker. Top with the seasoned chicken, mostly submerged.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F and shreds easily.
- Shred the chicken with two forks. Mash about 1 cup of the beans and broth until mostly smooth, then stir it back into the pot.
- Add the chicken, cream cheese and half and half. Stir until melted, then cook on HIGH 15 to 20 minutes until bubbling.
- Stir in the lime juice and cilantro, add salt to taste and serve with your favorite toppings.
Shredded chicken, white beans and green chiles in a creamy broth finished with cream cheese and lime. It is milder than red chili and just as filling. Crushed tortilla chips on top are not optional.
One thing to watch: the beans turned to mush. Canned beans are already cooked, so a very long HIGH cook can break them down. Stick to LOW for the longer times and add the beans in the last 2 hours if you know the pot will run all day.
21) Slow Cooker Chicken Tortilla Soup
21) Slow Cooker Chicken Tortilla Soup
Boneless chicken thighs stay tender and juicy through the long cook, then shred easily right into the brothy, spiced base. Black beans and frozen corn go in only for the final stretch, so they keep their shape and a bit of sweetness instead of turning soft. The topping spread of avocado, Monterey Jack, sour cream and sliced radishes lets everyone build their own bowl.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 medium yellow onion, diced, 4 cloves garlic, minced, and 1 jalapeño, seeded and minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juice
- 1 to 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 6 cups low sodium chicken broth
- 2 tsp ground cumin, 1 tsp each chili powder and smoked paprika, and 1/2 tsp dried oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 3 tbsp fresh lime juice (about 2 limes) and 1/3 cup chopped fresh cilantro
- 6 corn tortillas, 1 tbsp vegetable oil and a pinch of salt
- Diced avocado, shredded Monterey Jack, sour cream, lime wedges, sliced radishes and extra cilantro
Cooking Instructions
- Stir the onion, garlic, jalapeño, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker until the spices dissolve.
- Season the chicken and submerge it. Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until it reaches 165F and shreds easily.
- Shred the chicken and return it with the beans and corn. Cook on HIGH 20 to 30 minutes until heated through.
- Meanwhile toss 1/4 inch tortilla strips with oil and salt. Bake at 400F for 8 to 12 minutes, tossing once, until crisp.
- Stir in the lime juice and cilantro, season, and top bowls with strips and toppings.
A smoky tomato chicken soup with black beans and corn, topped with crisp baked tortilla strips, avocado and lime. Chipotle in adobo and fire roasted tomatoes give the broth its smoke. Bake the tortilla strips while the soup finishes.
One thing to watch: the soup tastes flat. A long slow cook dulls acidity. Add more lime juice, then salt, and taste again. A teaspoon of the adobo sauce also lifts the flavor.
22) Slow Cooker Chicken Noodle Soup
22) Slow Cooker Chicken Noodle Soup
Bone in thighs give this broth body and keep the shredded meat moist and tender after the long, gentle cook. A tablespoon of lemon juice stirred in at the very end lifts all the flavors, and the optional butter adds a silky richness. Season at the finish and taste as you go, since low sodium broth leaves room to get it exactly right.
Ingredients
- 2 1/2 lb bone in chicken thighs, skin removed, fully thawed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 medium carrots and 3 celery stalks, cut into 1/2 inch pieces
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1/4 tsp ground turmeric
- 8 cups low sodium chicken broth
- 8 oz wide egg noodles, about 4 cups dry
- 1 tbsp unsalted butter, optional
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Cooking Instructions
- Season the skinless thighs lightly with salt and pepper.
- Put the vegetables, garlic, herbs, turmeric and 1 tsp salt in a 6 quart slow cooker. Top with chicken and broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the meat, discarding the bones, and skim the broth.
- Add the chicken and noodles and cook on HIGH 20 to 30 minutes until tender.
- Discard the bay leaf and thyme stems. Stir in the butter, lemon juice and parsley, then season to taste.
Bone in thighs, carrots, celery and herbs cook into a golden broth, then wide egg noodles go in for the last half hour. Cooking the noodles in the soup, not separately, is what makes it taste homemade. Feeds eight.
One thing to watch: the broth is greasy. The skin was left on the chicken. Skim the surface with a wide spoon or lay a paper towel across the top for a few seconds to lift the fat. Remove the skin next time.
23) Slow Cooker Loaded Potato Soup
23) Slow Cooker Loaded Potato Soup
Mashing half the potatoes right in the slow cooker gives this soup a thick, hearty texture while leaving plenty of tender chunks. Room temperature sour cream and cream stir in smoothly and add a gentle tang that tastes just like a baked potato with all the fixings. The real work happens at the end, when the cheese goes in and the bacon gets crisp.
Ingredients
- 3 lb russet potatoes, peeled and cut into 3/4 inch cubes
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 3 tbsp unsalted butter, softened
- 1 cup full fat sour cream and 1 cup heavy cream or half and half, at room temperature
- 2 tbsp cornstarch, optional for a thicker soup
- 1 1/2 cups sharp cheddar, grated from a block
- 8 slices thick cut bacon, cooked crisp and crumbled
- 1 cup grated cheddar, 1/2 cup sour cream, 4 sliced green onions and black pepper, for topping
Cooking Instructions
- Combine the potatoes, onion, garlic, broth, salt and pepper in a 6 quart slow cooker. Stir so the potatoes are submerged.
- Cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until very tender. Mash half the potatoes right in the cooker, leaving the rest in chunks.
- Whisk any cornstarch into the cream. Stir in the cream, butter, sour cream and cheddar a handful at a time.
- Cover and cook on HIGH 15 to 20 minutes without boiling. Meanwhile, crisp the bacon 8 to 10 minutes and crumble.
- Season to taste. Ladle into bowls and top with sour cream, cheddar, bacon, green onions and pepper.
Russet potatoes cook in chicken broth until soft, then sour cream, cream and sharp cheddar are stirred in and everything gets topped with bacon and green onions. Mash some of the potatoes against the side of the pot for a thicker soup. It is a baked potato in a bowl.
One thing to watch: the cheese is stringy or clumped. Pre shredded cheese or cheese added all at once is usually the cause. Grate from a block and add gradually while stirring. Make sure the soup is hot but not boiling.
24) Slow Cooker Split Pea Soup with Ham
24) Slow Cooker Split Pea Soup with Ham
Holding off on salt until the very end matters here, since the ham bone or smoked hocks release plenty of their own as the peas cook. Picking through the dried peas for stones takes just a minute and saves a nasty surprise in someone’s bowl. A quick mash with a potato masher or a few pulses of an immersion blender gives you a texture anywhere from rustic to silky.
Ingredients
- 1 lb dried green split peas (about 2 1/4 cups), sorted and rinsed
- 1 meaty ham bone, or 2 smoked ham hocks plus 1 1/2 cups diced cooked ham
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced 1/4 inch
- 2 celery stalks, diced 1/4 inch
- 3 cloves garlic, minced
- 1 bay leaf and 1 tsp dried thyme
- 4 cups low sodium chicken broth and 2 to 3 cups water
- 1/2 tsp black pepper, plus more to taste
- 1 to 2 tsp apple cider vinegar or lemon juice
- Kosher salt, to taste, added at the end
Cooking Instructions
- Pick through the peas for stones, then rinse them until the water runs clear.
- Combine everything but the diced ham, salt, pepper and vinegar in a 6 quart slow cooker with 2 cups water. Do not add salt yet.
- Cover and cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 1/2 hours, until the peas break down and the soup is thick.
- Cool the bone 10 minutes, then pull off and chop the meat. Mash or blend the soup, thinning with water if needed.
- Stir in all the ham, vinegar and pepper and discard the bay leaf. Salt to taste and heat on HIGH 10 minutes. Serve hot with crusty bread.
Dried split peas cook with a ham bone or smoked hocks, carrots, celery and onion until thick and smoky. No soaking is required. A splash of vinegar at the end wakes it up.
One thing to watch: the soup is thin. It needs more time. Cook uncovered on HIGH for 30 to 45 minutes, or mash a portion of the peas to release more starch.
25) Slow Cooker Butternut Squash Soup
25) Slow Cooker Butternut Squash Soup
Everything goes into the slow cooker raw with no sautéing, so the morning prep is mostly peeling and cubing the squash. Granny Smith gives the soup a tarter edge while Honeycrisp leans sweeter, so pick the apple that suits your taste. A pinch of cayenne at the end is optional, but it adds a gentle warmth that balances the natural sweetness of the squash.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into 1 inch cubes (about 8 cups)
- 1 large yellow onion, diced
- 1 medium Honeycrisp or Granny Smith apple, peeled, cored and chopped
- 4 cloves garlic, smashed
- 6 fresh sage leaves
- 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 4 cups low sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice (about half a lemon)
- Pinch of cayenne pepper, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Add the squash, onion, apple, garlic, sage, thyme, nutmeg, salt, pepper and broth to a 6 quart slow cooker. Stir once to distribute the seasonings.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours until the squash mashes easily. Do not lift the lid.
- Turn off the cooker and blend with an immersion blender, blade fully submerged, for about 2 minutes until completely smooth.
- Stir in the cream, lemon juice and cayenne if using. Season with salt to taste, adding more lemon if it tastes flat.
- Thin with warm broth or reduce uncovered on HIGH 20 to 30 minutes. Top with pepitas or croutons.
Butternut squash, apple, sage and a little nutmeg cook all day, then get blended with a splash of cream and lemon juice. Use vegetable broth to keep it vegetarian. Toasted pepitas on top add the crunch it needs.
Warm the cream before adding it if the soup has cooled on the WARM setting for a while. Cold cream hitting lukewarm soup dulls the temperature, and reheating a cream soup hard is what leads to a broken texture.
There are fewer meatless options in the slow cooker lineup, but the one below is a full dinner on its own, and the butternut squash soup above is vegetarian when made with vegetable broth.
26) Slow Cooker Vegetarian Chili
26) Slow Cooker Vegetarian Chili
Mashing a cup of the beans against the side of the pot near the end thickens the chili naturally and gives it a hearty, stew like body. Sweet potato cubes turn soft and creamy, balancing the gentle heat from the chipotle powder. A squeeze of lime at the very end wakes up all the flavors, and toppings like cheddar, avocado and crushed tortilla chips let everyone customize.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/2 tsp chipotle chile powder
- 1 (15 oz) can each black, pinto and dark red kidney beans, drained and rinsed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 large yellow onion and 2 bell peppers, any color, diced
- 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juices, and 1 (6 oz) can tomato paste
- 1 tbsp soy sauce or tamari and 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups low sodium vegetable broth
- 1 cup frozen corn and 1 tbsp fresh lime juice
- Shredded cheddar, sour cream or yogurt, avocado, scallions, cilantro and crushed tortilla chips, for serving
Cooking Instructions
- Toast the spices in the oil over medium heat 60 to 90 seconds, stirring constantly, until fragrant. Scrape into a 6 quart slow cooker.
- Add the beans, sweet potato, onion, peppers, garlic, tomatoes with their juices, tomato paste, soy sauce, cocoa, salt and broth. Stir well until the paste dissolves.
- Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the sweet potato is fork tender. Add the corn for the last 30 minutes.
- Mash about 1 cup of beans against the side with a wooden spoon to thicken and cook 10 minutes more.
- Stir in the lime juice, season with salt and serve with the toppings.
Three kinds of beans, sweet potato, bell peppers and fire roasted tomatoes cook low and slow with toasted spices, soy sauce and a little cocoa for depth. The sweet potato makes it filling enough that nobody asks where the meat went. Finish with lime juice and pile on the toppings.
Do not skip the tomato paste. It adds concentrated umami and body that diced tomatoes alone cannot provide.
How to use this list
Shop by group. If you pick two chicken recipes and a chili for the week, you can buy one large pack of thighs, one bag of onions and a few cans of beans and tomatoes and cover all three. Chuck roast and pork shoulder are often cheaper in bigger cuts, so buy one and split it between two recipes.
Want these dinners planned out for you? The 4 week crockpot meal plan puts every slow cooker recipe on the site into a night by night schedule with weekly shopping notes.
No time to brown anything? Our dump and go crockpot dinners are the recipes on this list where everything goes in raw, with no skillet and no precooking.
Short on time this morning? Our easy crockpot recipes list sorts these same dinners by when you need to start the cooker, from all day roasts to recipes you can begin after lunch.
Prep the night before. Chop the vegetables, measure the spices and refrigerate everything in the crock insert if it is removable. In the morning you just add the meat and turn it on. Never put a cold ceramic insert into a preheated base, and never start with frozen meat, which can sit too long in the unsafe temperature range.
Know your settings. Most of these recipes give both LOW and HIGH times. LOW is better for tough cuts like chuck and pork shoulder because it gives collagen time to melt. HIGH is fine for chicken and most soups. Whichever you use, resist lifting the lid. Every peek adds 15 to 20 minutes of cook time.
Swap freely inside a group. Chicken thighs can replace breasts in any of the chicken recipes, and boneless works in place of bone in with the same time. Pork shoulder and chuck roast are not interchangeable in flavor, but they cook on the same schedule. For more make ahead planning, see our fall freezer meal prep plan and the two week fall weeknight meal plan.
Frequently asked questions
Can I put frozen chicken or beef in the slow cooker?
No. Frozen meat spends too long between 40°F and 140°F, which is the range where bacteria multiply. Thaw meat fully in the refrigerator first. If you are short on time, thaw sealed meat in cold water, changing the water every 30 minutes.
Is LOW or HIGH better for slow cooker dinners?
LOW gives tough cuts like chuck roast and pork shoulder more time to break down and usually gives a better texture. HIGH works well for chicken, soups and chilis. As a rule, one hour on HIGH is roughly equal to two hours on LOW.
Why is my slow cooker dinner watery?
Slow cookers trap steam, so liquid does not reduce the way it does on the stove. Use less broth than you think you need, and if the finished dish is thin, stir in a cornstarch slurry or leave the lid off on HIGH for the last 20 to 30 minutes.
Do I really need to brown the meat first?
For chili, meatballs, pot roast and bourguignon, yes. Browning builds flavor the slow cooker cannot create on its own and helps meatballs hold their shape. For shredded chicken dishes like tacos or honey garlic chicken, you can skip it.
How long do slow cooker leftovers keep?
Cool leftovers within two hours and refrigerate in shallow containers for up to 4 days. Most of these recipes freeze well for up to 3 months. Reheat to 165°F, and add a splash of broth when reheating soups and braises.
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